Aussie Fish Taco

Fructose Free - Garlic and Onion Free

Be warned these little flavour packed tacos with have your and your guests wanting more.

Also do not marinate the fish overnight or for more than 1 hr. I learned the hard way that the fish cooked overnight and was very sloppy when cooked this way. It was however still a taste sensation, but I was not going for ceviche tacos.

Use any firm white fish you can get. I would not use Tuna or Flounder for example.

Feel free to replace the fish with deep fried fillets such as Rockling yummy !

and go directly to the Pickled cabbage in that case. everything else can be the same.

Ingredients

Marinade for the barramundi

750gm Barramundi fillets

Lime Zest - 1 Lime

1/2 Tbsp paprika - smoked or sweet

3/4 Tbsp ground Cumin

1/2 Tsp Cayenne pepper or to taste

1 Tbsp pickled jalapeno peppers

1/4 Cup Coriander

1 Tsp asafoetida powder

3 Tbsp Olive oil

Salt and Pepper

Pickled Cabbage

1/2 a red cabbage or 3 - 4 cups. Sliced on mandolin finely

Green part of 4 spring onions only - (Fructose friendly ingredient)

2 Tbsp red wine vinegar

1/2 Tsp salt

Taco Sauce

1/2 - 3/4 Cup Greek Yoghurt or Sour Cream

3 Tbsp Chilli sauce auch as Heinz chilli sauce

To serve

Tortillas - as you prefer small taco sized ones

Lime wedges

Coriander

Avocado

The Process

1. Start by marinating the fish in the mixed marinade ingredients. Only marinade for 1 hr max 30 minutes will be fine.

2. Pickle the cabbage and spring onion in the vinegar and salt - again for a max of 1 hr

3. Mix sauce ingredients together to your preferred heat level

4. Fry the fish in a small amount of olive oil for about 3 minutes each side.

5. Once cooked simply flake or break up ready to serve.

The assembly

Place fish in tortilla, top with some pickled cabbage, Top with sauce and finish with sprigs of coriander and Avocado and a squeeze of lime. Open mouth and be transported.

NOTE:

This recipe is fructose friendly and onion and garlic free, feel free to use the white part of the spring onion as well as Garlic cloves in place of asafoetida (garlic substitute).

You can use any chilli sauce available in your area or country. The sauce I used I pick up in Singapore. It's a wonderful cross between ketchup and sweet chilli sauce and packs some heat. Sriracha would do well in its place.

You can also replace the chilli sauce with finely chopped pickled jalapeños in the Taco sauce.

Enjoy